Easy Sauteed Chicken Livers and Garlic Recipe
Lola Rugula easy sauteed chicken livers recipe with garlic
Tag: appetizers
Salmon Patties with Preserved Lemon Aioli
salmon patties, also known as salmon cakes served with preserved lemon aioli
Shrimp with Sriracha Lime Butter Sauce
This is an easy shrimp appetizer that you can honestly customize to suit your tastes. If you don’t like spicy food, you can omit the sriracha altogether and just serve the shrimp with lime butter sauce. There’s no loser in whatever choice you make because either way is delicious.
If you want to make this into a spicy main dish, serve it over rice noodles, pasta, or the carb/grain of your choice. Add some steamed veggies and you truly have yourself a meal.
Pan Seared Shrimp with Sriracha Lime Butter Sauce Recipe
- 1 stick butter
- 1 medium clove garlic, minced
- 1/4 cup freshly squeezed lime juice
- 1/2 teaspoon each salt and pepper
- 1 1/2 tablespoons (or to taste) Sriracha
- 2 tablespoons olive oil
- 2 lbs. large (16-20 count) peeled and deveined shrimp, tails left on or off (your preference), patted dry
Directions
- In a medium saucepan over medium heat, add garlic and butter and melt butter until foaming
- Add lime juice, salt, and pepper and stir well
- Reduce to a simmer and cook 5 minutes
- Stir in sriracha
- Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering over medium-high heat
- Add shrimp and shake pan to toss well with the oil
- Sear for 2 minutes, toss shrimp and cook 2 minutes or until cooked through
- Remove shrimp and sauce from heat
- Toss shrimp with sauce and serve
Yes, this is crazy easy and also crazy delicious. The lime adds a fresh, tart acidity and the butter smooths out all the flavors. I’ve also served this with sea scallops; it all depends on my mood and what I have on hand.
If you like spicy shrimp, you should also check out my Bloody Mary Shrimp recipe. It’s another one of my easy shrimp appetizer recipes that you can make as spicy as you like. You can never have too many shrimp appetizer recipes in your arsenal!
Enjoy!
Charred Green Beans and Scallions with Black Vinegar
There are certain things I can confidently count on every single summer and an overload of green beans is one of them. I’ve previously shared with you a couple of ways to use them, including my Sesame Green Beans and my Spicy Dilly Beans. My Sesame Green …
Chilled Cucumber Soup
This soup is an ode to summer gardens everywhere, much like my Golden Heirloom Gazpacho recipe and my Summer Garden Gazpacho recipe. This chilled cucumber soup celebrates the summer garden, full of fresh cucumbers, herbs, and heirloom tomatoes. My chilled cucumber soup is made with …
Tzatziki Recipe
Cool, crisp, garlicky tzatziki. What’s not to love? It’s currently 95º in the shade (which I’m sure I’ll smile about when I reread this in the dead of winter) so what better to serve for a light, healthy lunch than cold red bell pepper slices, whole grain pita bread, and tzatziki?
There are a number of ways you customize tzatziki to your tastes. I prefer mine with a little extra garlic and even add scallion to mine (gasp!) but don’t be afraid to maximize and/or minimize the flavors you like. People get caught up in the “traditional” aspects of food but I’m all about making some tweaks here and there to make it like I love it.
Homemade Tzatziki Recipe
- 1 English cucumber, skin peeled in stripes with a vegetable peeler (I like the hint of color from leaving part of the skin on). Cut the cucumber in half and use a spoon to scoop out the bulk of the seeds – discard seeds.
- 2-3 cloves of garlic, peeled (or to taste)
- 1 teaspoon kosher salt
- 2 cups Greek yogurt
- 2 scallions, whites and tender greens, minced (optional)
- 1 teaspoon fresh lemon juice (or white vinegar)
- 1 tablespoon minced fresh dill
Directions
- Grate the cucumber (I use a mandolin but use a food processor with grater attachment or a box grater if you prefer) and place in a small-mesh sieve placed over a bowl. If you have a few little chunks that won’t grate, simply dice them into small pieces. Let sit for 1/2 hour to let the juices drain from the cucumber. Squeeze out remaining juice and discard liquid. Place drained cucumber into a bowl.
- On a cutting board, crush the garlic cloves, sprinkle with the salt and then mince well, smashing and mincing a few times, until a nice paste is formed. Add to cucumber.
- Add yogurt, scallions, dill, and lemon juice and stir well to combine.
Personally, I think it’s best when this sits overnight; the little bit of water left over from the cucumber, the acidity of the yogurt, and the salt all mellows the garlic and let the flavors come together.
Looks cool as a cucumber, doesn’t it?
A little bit of fresh mint is also delicious in this. Some people prefer the sourness of sour cream in their tzatziki so don’t hesitate to substitute half (or all, if you prefer) of the yogurt with sour cream.
This is a party-size recipe of tzatziki – if you want to cut it in half you certainly can.
If you want to crisp up your pita bread for pita chips, simply cut each whole pita into eight pieces, brush each side lightly with olive oil, sprinkle with a little bit of salt and bake them for about 10 minutes at 400º, flipping them over about 5 minutes in.
Tzatziki is a great dip and a delicious sauce, depending on how you want to use it. It’s also easy to make and cool and refreshing on a hot summer day.
Enjoy!
Black Rice Sushi Rolls
I’ve never liked white or brown rice all that much but when I discovered black rice about 5 years ago, my husband and I were instant fans. Black rice is denser and chewier with a lot more flavor, and it’s also a lot healthier than …